Paleo Lemon Blueberry Cake


FullSizeRender-2If you haven’t already noticed, I’m currently obsessed with blueberries. They’re healthy, full of antioxidants, promote weight loss, boost your immune system, and help fight the aging process. In short… blueberries are magical. I’m trying to find creative ways to eat at least one cup a day.

This cake recipe is paleo, yet full of flavor and dense like cheesecake. It’s also gluten free, wheat free, and contains no dairy… so you don’t need to feel guilty if you’re like me and eat more than one piece in a sitting.

I found this recipe on paleomg.com, liked it, and added some of my own twists. The flavor is primarily coconut, with hints of lemon, blueberry and maple syrup. It pairs well with coffee in the morning, and is also great served as a dessert. Hope you like it as much as me.




CAKE: DSC_0451

2/3 cup coconut flavor

¼ cup coconut sugar

5 eggs

2 cups almond milk (I used vanilla flavored almond milk)

¼ cup raw honey

2 teaspoons vanilla

1/3 cup fresh lemon juice (about 2 lemons squeezed)

½ teaspoon baking soda

pinch of sea salt

¾ cup fresh organic blueberries

1-2 tablespoons coconut oil (for greasing pans)



1 and ½ cup solid coconut cream concentrate (melted)

½ cup honey

1 teaspoon vanilla

1 teaspoon lemon juice

4 tablespoons pure maple syrup

** Garnish with blueberries if desired


  1. Preheat oven to 350 degrees.
  2. Place coconut flour (make sure there aren’t any clumps), coconut sugar, eggs, & almond milk in a bowl. Mix well.
  3. Add honey, lemon juice, baking soda, vanilla extract and pinch of salt. Mix until smooth.
  4. Fold in blueberries (this basically means gently stir them in).
  5. Grease your cake pans. I used two 6-inch round pans. You can also make these into cupcakes or one 9-inch round cake.
  6. Grease cake pans with the coconut oil.
  7. Pour mixture into greased pans.
  8. Bake for 45 minutes, or until tops are brown. Check with toothpick, if it comes out clean you are perfect.
  9. Let cake cool before moving from pan(s).
  10. Mix coconut cream concentrate (melted) with lemon juice, honey, maple syrup and vanilla extract until smooth.
  11. Pour frosting on top of cakes and garnish with blueberries.


Enjoy, and don’t feel guilty… These are made with all natural ingredients. Mother Nature would be proud. 


Simply Nina  

One Response to “Paleo Lemon Blueberry Cake”

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